Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Hoye, Clifford ^a   Ross, Carolyn F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Bread; Functional food; Sensory evaluation

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ARTICLE; BREAD; CHEMISTRY; CONSUMER; DIET SUPPLEMENTATION; FLOUR; PLANT SEED; PROTEIN INTAKE; TASTE; VITIS; WHEAT;

ANTIOXIDANTS; BREAD; CONSUMER SATISFACTION; DIETARY PROTEINS; FLOUR; FOOD, FORTIFIED; PHENOLS; SEEDS; TANNINS; TASTE; TRITICUM; VITIS;

TRITICUM AESTIVUM; VITACEAE;

EID: 80053082274     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02324.x     Document Type: Article

References (41)

1. AACC. 2000. Approved methods of the AACC. 10th ed. St. Paul, Minn. The Association.
2. Aamodt A, Magnus EM, Faergestad EM. 2005. Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions. Cereal Chem 82(3):290-301.
3. Bhattacharya M, Langstaff TM, Berzonsky WA. 2003. Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs. Food Res Int 36(4):365-72.
4. Bourne M. 2006. Texture profile analysis. Hamilton, Mass. Texture Technologies.
5. Butler LG, 1982. Relative degree of polymerization of sorghum tannin during seed development and maturation. J Agric Food Chem 30:1090-4.
6. Carbonneau, MA, Leâger CL, Monnier L, Bonnet C, Michel F, Fouret G, Dedieu F, Descomps B. 1997. Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu2.-oxidizability: possible explanation by phenolic location. Eur J Clin Nut 51:682-90.
7. Cheng ZH, Moore J, Yu LL. 2006. High-throughput relative DPPH radical scavenging capacity assay. J Agric Food Chem 54(20):7429-36.
8. Dick JW, Youngs VL. 1988. Evaluation of durum wheat, semolina, and pasta in the United States. In: Fabriani G, Lintas C, editors. Durum chemistry and technology. St. Paul, Minn. American Association of Cereal Chemistry. p 237-48.
9. Esteller MS, Zancanaro O, Palmeira CNS, da Silva Lannes SC. 2006. The effect of kefir addition on microstructure parameters and physical properties of porous white bread. Eur Food Res Technol 222(1-2):26-31.
10. Finney KF, Shogren MD. 1972. A ten-gram mixograph for determining and predicting functional properties of wheat flours. Bakers Dig 46(2):32.
11. Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-8.
12. Hang YD, Woodams EE. 2008. Methanol content of grappa made from New York grape pomace. Bioresour Technol 99(9):3923-5.
13. Hertog MG, Bueno-de-Mesquita HB, Fehily AM. 1996. Fruit and vegetable consumption and cancer mortality in the Caerphilly study. Cancer Epidemiol Biomarkers Prev 5:673-7.
14. Hsu CL, Hurang SL, Chen WL, Weng YM, Tseng CY. 2004. Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation. Int J Food Sci Tech 39(2):231-8.
15. Huang D, Ou B, Prior R. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53:1841-56.
16. Inbar Y, Chen Y, Hadar Y, Verdonck O. 1988. Composting of agricultural wastes for their use as container media-simulation of the composting process. Biol Wastes 26(4):247-59.
17. Inoue Y, Bushuk W. 1991. Studies on frozen doughs: 1.Effects of frozen storage and freeze-thaw cycles on baking and rheological properties. Cereal Chem 68(6):627-31.
18. Inoue Y, Bushuk W. 1992. Studies on frozen doughs: 2. Flour quality requirements for bread production from frozen dough. Cereal Chem 69(4):423-8.
19. Kallithraka S, Bakker J, Clifford MN, Vallis L. 2001. Correlations between saliva protein composition and some T-1 parameters of astringency. Food Qual Pref 12:145-52.
20. Kielhorn S, Thorngate JH. 1999. Oral sensations associated with the flavan-3-ols (+)-catechin and (-)-epicatechin. Food Qual Pref 10(2):109-16.
21. Lee SC, Kim JH, Jeong SM, Kim DR, Ha JU, Nam KC. 2003. Effect of far-infrared radiation on the antioxidant activity of rice hulls. J Agric Food Chem 51:4400-3.
22. Mazza G, Miniati E. 1993. Grapes. Anthocyanins in fruits, vegetables, and grains. Boca Raton, Fla. CRC Press. p 149-99.
23. Meilgaard M, Civille GV, Carr BT. 1999. Sensory evaluation techniques. 3rd ed. New York CRC Press. 488 p.
24. Mpofu A, Sapirstein H, Trust B. 2006. Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. J Agric Food Chem 54:1265-70.
25. Poncet-Legrand C, Gautier C, Cheynier V, Imberty A. 2007. Interactions between flavan-3-ols and poly(l-proline) studied by isothermal titration calorimetry: effect of the tannin structure. J Agric Food Chem 55(22):9235-40.
26. Posner ES, Hibbs A. 1997. Wheat flour milling. New York American Association of Cereal Chemists. 341 p.
27. Ribotta PD, Leon AE, Anon M. 2001. Effect of freezing and frozen storage of doughs on bread quality. J Agric Food Chem 49:913-8.
28. Ross CF, Hoye CJ, Fernandez-Plotka CV. 2011. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. J Food Sci 76:C884-C890.
29. Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N. 1998. Antiulcer activity of grape seed extract and procyanidins. J Agric Food Chem 46(4):1460-4.
30. Sato M, Maulik G, Ray PS, Bagchi D, Das DK. 1999. Cardioprotective effects of grape seed proanthocyanidin against ischemic reperfusion injury. J Mol Cell Cardiol 31(6):1289-97.
31. Schieber A, Muller D, Rohrig G, Carle R. 2002. Effects of grape cultivar and processing on the quality of cold-pressed grape seed oils. Mitteilungen Klosterneuberg 52:29-33.
32. Schilling S, Alber T, Toepfl S, Neidhart S, Knorr D, Schieber A, Carle R. 2007. Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innov Food Sci Emerg Tech 8(1):127-34.
33. Selomulyo VO, Zhou WB. 2007. Frozen bread dough: effects of freezing storage and dough improvers. J Cereal Sci 45(1):1-17.
34. Shrikhande AJ. 2000. Wine by-products with health benefits. Food Res Int 33(6):469-74.
35. Singleton VL, Rossi JA. 1965. A colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-58.
36. Smith AK, June H, Noble AC. 1996. Effects of viscosity on the bitterness and astringency of grape seed tannin. Food Qual Pref 7:161-6.
37. Spices R. 1990. Application of rheology in the bread industry. In: Faridi H, Faubion JM, editors. Dough rheology and baked product texture. New York Van Nostrand Reinhold. p 343-61.
38. Terra X, Valls J, Vitrac X, Merrillon JM, Ardevol L, Arola L, Arola A, Blade C, Fernandez-Larrea J, Pujadas G, Salvado J, Blay M. 2007. Grape-seed procyanidins act as antiinflammatory agents in endotoxin-stimulated RAW 264.7 macrophages by inhibiting NFkB signaling pathway. J Agric Food Chem 55:4357-65.
39. Wang R, Zhou WB. 2004. Stability of tea catechins in the breadmaking process. J Agric Food Chem 52(26):8224-9.
40. Yi J, Kerr W. 2009. Combined effects of dough freezing and storage conditions on bread quality factors. J Food Eng 93:495-501.
41. Yokomukai Y, Cowart BJ, Beauchamp GK. 1993. Individual differences in sensitivity to bitter-tasting substances. Chem Senses 18(6):669-81.